METHOD FOR MAKING CURD PASTE WITH FUNCTIONAL PROPERTIES Russian patent published in 2022 - IPC A23C9/12 A23C9/133 

FIELD: dairy industry.

SUBSTANCE: method for making curd paste is carried out as follows. A curd clot is obtained from cow milk of 2.5% fat content in the amount of 85.5% and starter in the amount of 5%. The clot is mixed with a biologically active additive in the amount of 2.5%, as which flower pollen is used, mixed with honey in a ratio of 1:1, and a vegetable filler in the amount of 7%, as which persimmon crushed to a puree state is used, which is mixed with sugar in a ratio of 1:0.5 and boiled for 20-30 min. The prepared additive and filler are added to curd paste chilled. The content of initial components is expressed in wt.%.

EFFECT: invention provides for the expansion of the product range, obtaining a product with functional properties and improved organoleptic characteristics.

1 cl, 2 tbl